Collections
Recipes
About

Pan-Seared Skirt Steak

This pan-seared skirt steak delivers restaurant-quality results in under 15 minutes of active cooking. The high-heat sear creates a deeply caramelized crust while keeping the interior perfectly medium-rare and juicy. Sliced against the grain and finished with herb-infused butter, this quick-cooking cut offers intense beefy flavor that rivals any steakhouse.

Sliced pan-seared skirt steak with herb butter on white cutting board

Prep Time : 40 min

Cook Time : 8 min

Servings : 4

Prep Time :

40 min

Cook Time :

8 min

Servings :

4

Ingredients

For the Steak

• 800g skirt steak


• 30ml olive oil


• 30g unsalted butter


• 4 garlic cloves, smashed


• 4 sprigs fresh thyme

For the Seasoning

•  8g fine sea salt


• 4g freshly ground black pepper


• 4g garlic powder


• 3g smoked paprika

Directions

  1. Temper the Steak
     Remove the 800g skirt steak from the refrigerator and let it sit at room temperature for 30 minutes. Pat the steak completely dry with paper towels to ensure proper browning.
  2. Season the Meat
     Combine 8g fine sea salt, 4g freshly ground black pepper, 4g garlic powder, and 3g smoked paprika in a small bowl. Season the steak generously on both sides, pressing the seasoning mixture firmly into the meat to create an even coating.
  3. Preheat the Pan
     Heat a large cast iron skillet over high heat until it begins smoking, about 3 minutes. Add 30ml olive oil and swirl to coat the bottom of the pan.
  4. Sear the First Side
     Place the seasoned steak in the pan without moving it. Let it sear undisturbed for 3 minutes until a dark, caramelized crust forms on the bottom.
  5. Flip and Baste
     Flip the steak to the second side. Immediately add 30g unsalted butter, 4 smashed garlic cloves, and 4 sprigs fresh thyme to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the foaming butter for 2 to 3 minutes.
  6. Check Temperature and Rest
     Remove the steak from the pan when the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a cutting board and let rest for 5 minutes to allow the juices to redistribute.
  7. Slice and Serve
     Identify the direction of the grain (the visible muscle fiber lines) and slice the steak against the grain into thin strips. Spoon the reserved pan juices and garlic over the sliced steak before serving.

*Notes : 

  • Skirt steak is a thin cut that cooks very quickly—monitor closely to avoid overcooking beyond medium-rare for optimal tenderness.
  • Slicing against the grain is absolutely essential; cutting parallel to the grain will result in chewy, tough meat.
  • If your steak is too long to fit comfortably in your pan, cut it into 2 or 3 sections before cooking.
  • Allow the pan to get screaming hot before adding the steak for the best caramelized crust.
  • Use an instant-read thermometer to accurately gauge doneness and prevent overcooking.

Nutrition Facts 

( per serving )

Calories

~493 kcal

Protein

 42 g

Fat

34.5 g

Carbs

0 g

Calories

~493 kcal

Protein

 42 g

Fat

34.5 g

Carbs

0 g

Related Recipes

Related Recipes

  • Close-up overhead view of creamy sun-dried tomato pasta in a white bowl, showing rigatoni coated in rich cream sauce with halved cherry tomatoes, fresh basil leaves, and toasted pine nuts

    Creamy Sun-Dried Tomato Pasta

    Rigatoni in velvety Parmesan cream sauce with sun-dried tomatoes, basil, and pine nuts.

  • Brown butter sage gnocchi topped with crispy prosciutto and Parmesan in a shallow bowl

    Brown Butter Sage Gnocchi with Crispy Prosciutto

    Nutty brown butter sage gnocchi with crispy prosciutto—fast, glossy, and ready in 25 minutes.

  • Plate of spaghetti all'amatriciana with rich tomato sauce, crispy guanciale, and freshly grated Pecorino Romano cheese

    Classic Spaghetti all’Amatriciana

    Roman pasta with guanciale, tomatoes, and Pecorino in a rich, tangy sauce that’s pure Italian soul.

You might also like

You might also like

  • Grilled garlic shrimp skewers with herb butter on white serving platter

    Garlic Shrimp Skewers

    Succulent grilled shrimp basted with garlic herb butter—quick, impressive, and bursting with flavor.

  • Sliced garlic herb pork tenderloin with golden crust on white plate

    Garlic Herb Pork Tenderloin

    Lean pork tenderloin coated in aromatic garlic-herb crust—elegant, juicy, and ready in 40 minutes.

  • chipotle chicken burrito bowl recipe (1)

    Chipotle Chicken Burrito Bowl

    Smoky chipotle chicken layered with cilantro-lime rice, black beans, charred corn, and creamy sriracha heat.

Sliced pan-seared skirt steak with herb butter on white cutting board

Pan-Seared Skirt Steak

This pan-seared skirt steak delivers restaurant-quality results in under 15 minutes of active cooking. The high-heat sear creates a deeply caramelized crust while keeping the interior perfectly medium-rare and juicy. Sliced against the grain and finished with herb-infused butter, this quick-cooking cut offers intense beefy flavor that rivals any steakhouse.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 493
Ingredients Method Notes

Ingredients
  

For the Skirt Steak
  • 800 g skirt steak
  • 30 ml olive oil
  • 30 g unsalted butter
  • 4 garlic cloves smashed
  • 4 sprigs fresh thyme
For the Seasoning
  • 8 g fine sea salt
  • 4 g freshly ground black pepper
  • 4 g garlic powder
  • 3 g smoked paprika

Method
 

Temper the Steak
  1. Remove the 800g skirt steak from the refrigerator and let it sit at room temperature for 30 minutes. Pat the steak completely dry with paper towels to ensure proper browning.
Season the Meat
  1. Combine 8g fine sea salt, 4g freshly ground black pepper, 4g garlic powder, and 3g smoked paprika in a small bowl. Season the steak generously on both sides, pressing the seasoning mixture firmly into the meat to create an even coating.
Preheat the Pan
  1. Heat a large cast iron skillet over high heat until it begins smoking, about 3 minutes. Add 30ml olive oil and swirl to coat the bottom of the pan.
Sear the First Side
  1. Place the seasoned steak in the pan without moving it. Let it sear undisturbed for 3 minutes until a dark, caramelized crust forms on the bottom.
Flip and Baste
  1. Flip the steak to the second side. Immediately add 30g unsalted butter, 4 smashed garlic cloves, and 4 sprigs fresh thyme to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the foaming butter for 2 to 3 minutes.
Check Temperature and Rest
  1. Remove the steak from the pan when the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a cutting board and let rest for 5 minutes to allow the juices to redistribute.
Slice and Serve
  1. Identify the direction of the grain (the visible muscle fiber lines) and slice the steak against the grain into thin strips. Spoon the reserved pan juices and garlic over the sliced steak before serving.

Notes

  • Skirt steak is a thin cut that cooks very quickly—monitor closely to avoid overcooking beyond medium-rare for optimal tenderness
  • Slicing against the grain is absolutely essential; cutting parallel to the grain will result in chewy, tough meat
  • If your steak is too long to fit comfortably in your pan, cut it into 2 or 3 sections before cooking
  • Allow the pan to get screaming hot before adding the steak for the best caramelized crust
  • Use an instant-read thermometer to accurately gauge doneness and prevent overcooking